Two hundred and thirty seven reviews don't lie when they gave this recipe a cumulative rating of five stars on Foodnetwork.com. I made 64 of these this weekend in prep for my upcoming Freezer Club and some meals for families in our church. Then, we had ours for dinner two nights ago. They were really delicious, fresh-tasting, and received an enthusiastic review of "Yum!" from my 3-year-old. The only thing I will do differently next time is pound out the chicken in advance and cut the chicken strips smaller (since I used chicken thighs instead of chicken tenders to save money). I tend to like a high breading to meat ratio! I highly suggest giving them a try and make extras to freeze for later.
Here is where you can locate the recipe: http://www.foodnetwork.com/recipes/rachael-ray/parmigiano-and-herb-chicken-breast-tenders-recipe/index.html
Note: If you want to avoid all the oil from sauteeing, you could easily bake them in a 350 degree oven until done (maybe 25-30 minutes?). But, I must say the method she suggests yields a moist and delicious tender!
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These looks delicious! I will have to make them soon! I've made your pot roast recipe twice now--we love it!
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